letscook
Head Chef
for those concern about splatter, I put alum. foil down around the burner and top of the stove anditems away from the any heat or flame that might get splatters I put news paper down. Save a whole lot of clean up.
for those concern about splatter, I put alum. foil down around the burner and top of the stove anditems away from the any heat or flame that might get splatters I put news paper down. Save a whole lot of clean up.
+1... Simple and it works..I put a splatter screen on top of my frying pan to minimize splatter. That works too.
Seeeeeeya; Chief Longwind of the North
I put a splatter screen on top of my frying pan to minimize splatter. That works too.
Seeeeeeya; Chief Longwind of the North
Yeah, the brining process seems pretty involved - but that's the nature of Food52 Chicken thighs can take a long cooking time, but I would think they would be good and brown in about 45 minutes. As they cook, the fat under the skin will render out, so they will be frying in that as well as the butter. Speaking of which, I'd start it with oil and not butter.I ran across this recipe for oven fried chicken on Food52. I thought the brining process a little bit unusual, and the cook time seems a bit long. Anyone care to comment?
I thought the same thing about the oil v. butter.Yeah, the brining process seems pretty involved - but that's the nature of Food52 Chicken thighs can take a long cooking time, but I would think they would be good and brown in about 45 minutes. As they cook, the fat under the skin will render out, so they will be frying in that as well as the butter. Speaking of which, I'd start it with oil and not butter.
But it’s not “fried” chicken, it’s oven fried chicken.Fried chicken shouldn't take 45 minutes, even if you are doing a whole bird.
20 to 25 minutes for parts, 30 to 35 for a whole bird.